Abstract

Autism is a passive development disorder characterized by an inability to interact socially, communicate and behave in accordance with development, interest and activity. This developmental disorder may be affected by foods containing gluten. Composite flours consisting of sweet potato starch, tapioca starch and cornstarch can replace the role of wheat flour in terms of physical wet noodles composite flour. Eggs that have a complete nutritional content can increase the nutritional content of wet noodles composite flour and lecithin that can help the process of water binding so improve the texture of noodles.
This research is to know physically and chemically the influence of egg addition to physical and chemical characteristic of wet noodles from composite flour and to know the addition of the right egg for wet noodles made from raw composite flour. The research was conducted by using Completely Randomized Design (RAL) of one factor. Factors used were the addition of eggs with 1 control and 4 variations of egg addition ie 100 g, 150 g, 200 g, and 250 g eggs against wet noodles using composite flour with the same formulation. Parameter analysis of this research is the water content, ash content, protein content, fat content, carbohydrate levels, crude fiber, texture, breaking power, color, and organoleptic.
The results showed that the treatment of wet noodles with the addition of 200 g eggs (N3) had a water content of 84,07%, ash content of 0,39%, protein content 5,32%, fat content 4,85%, carbohydrate content 3.43 %, fiber content 2,69%, texture 0,09 mm, breaking strength 6,00 N, lightness (L) 42,63, redness (a+) 6,23, yellowness (b+) 3,08, organoleptic taste test 3,03 (quite tasty), 3.25 (tasty), 2.78 (quite interesting), 3.09 (quite chewy), and 2.88 (quite like).